Monaco and the Société des Bains de Mer shone at the Michelin Guide France 2025 Ceremony, held on Monday 31 March in Metz.
Just eight months after opening in July 2024, L’Abysse Monte-Carlo, a true temple of sushi art at the Hôtel Hermitage Monte-Carlo, has been awarded two stars. Elsa, the gourmet restaurant at the Monte-Carlo Beach, has been awarded one star, one year after the arrival of Chef Marcel Ravin and Chef Domenico D’Antonio. The Blue Bay Marcel Ravin, at the Monte-Carlo Bay Hotel & Resort, received the Passion Dessert 2025 Award. The three new stars mean that the SBM has reinforced its status as the most starred resort in Europe, with 10 stars!
Two stars for L’Abysse Monte-Carlo
“The teams and I are particularly proud and grateful for these stars, which come only eight months after opening. They reward the hard work carried out every day by passionate teams who have worked alongside me for several years now. L’Abysse Monte-Carlo thus becomes the first two-star Japanese restaurant in Monte-Carlo,” said Chef Yannick Alléno.
L’Abysse Monte-Carlo is a restaurant where each dish tells a story of the seasons while respecting tradition. Sourced from local and responsible fishing, the seafood is caught according to their reproductive cycles to preserve the different species. Sushi master Yasunari Okazaki works closely with fishermen who practice targeted sustainable fishing methods and ‘ikejime’ to keep the fish intact. Beauty and respect for the product are essential in the art of sushi. By working with spring, summer, autumn and winter fish, sushi master Yasunari Okazaki evolves the menu according to the seasons and the fishermen’s catches.
“I am extremely honoured by this award and by the welcome Monaco has given to L’Abysse Monte-Carlo,” said sushi master, Yasunari Okazaki.
A star for Elsa
In the intimate setting of the Monte-Carlo Beach, the Elsa restaurant is a haven in the heart of the Riviera. Its elegant atmosphere, inspired by the 1930s, is bathed in azure tones. This distinction marks a highlight for Chef Marcel Ravin and Chef Domenico D’Antonio, just one year after the Chef took the reins of Elsa to develop a unique concept of a “marine garden”. From his native Martinique, Chef Marcel Ravin, who now has 3 Michelin stars, retains a deep respect for fishing and maritime culture. The menu at Elsa is a true marine garden with bold combinations, such as Piedmont squab with morels, squid ink, cauda sauce, herbaceous plin ravioli. Each flavour of the sea is as ethical as it is delicious.
“I am very happy and honoured by this distinction, which I owe to the passion of my kitchen and dining teams, and especially to Domenico. Elsa is a place that has always inspired me greatly,” said Marcel Ravin.
Two stars for Les Ambassadeurs
Passion Dessert 2025 awarded to the Blue Bay Marcel Ravin
Special mention goes to the Blue Bay Marcel Ravin and Pastry Chef Floriane Grand for winning the Passion Dessert 2025 title. Since 2019, the famous red guide has highlighted pastry chefs who significantly contribute to the gastronomic experience. The Passion Dessert title recognizes these sweet artisans. Floriane Grand, the hotel’s Pastry Chef, has worked alongside Chef Marcel Ravin for six years. The culinary identity of the Blue Bay Marcel Ravin extends into the pastry world thanks to Floriane’s work. Together, the two chefs draw inspiration from the garden, aromatic herbs and seasonality. Floriane strives to strike a balance between lightness and sweetness, without forgetting indulgence.
